HONEY BRAN MUFFINS - MIMI'S CAFE RECIPE - (3.7/5)
Provided by Niecer
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F. Distribute about 1 tablespoon of the Glaze into 12 muffin tins and be sure to coat the bottom and sides of each muffin tin. (I did this just before I mixed the wet and dry ingredients so that the glaze was fairly liquid, and I just spread it evenly between all 12 tins rather than measure) In a medium bowl (or one with a pour spout) mix all the dry ingredients. In a separate bowl (I didn't do this I just put all the wet ingredients into the middle of the dry ingredients and mixed them all together), mix the "liquid" ingredients. Stir the liquids into the dry ingredients until just moistened. Fill muffin tins 2/3 full, bake at 350 for 20min, until a toothpick comes out clean (be sure not to fill the muffins too full because even at 2/3rds they spring up over the tops a little. Immediately invert the baked muffins onto foil or wax paper to cool. I put mine on wax paper, and then enjoyed eating the caramelized rings on the muffin tin - if you make them, you'll know what I'm talking about.
MIMI'S HUGE BLUEBERRY MUFFINS
A prominent department store used to sell these in their bakery case. These are big muffins loaded with blueberries. They are nice and sweet. All I can say about them is to try them--they are great. I like to use our Maine blueberries as there is a lot of flavor, but any wild blueberry will be fine.
Provided by Mimi in Maine
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- You will also need: cupcake papers.
- Using a mixer cream together in a bowl the butter, sugar, and vanilla.
- Add the 2 eggs and mix well.
- Combine the flour, salt, and baking powder and add to the above mixture alternately with the milk.
- Add 1/2 cup blueberries gently by hand.
- Then add the other 2 cups of blueberries gently by hand.
- Line a 12 cupcake tin with cupcake papers.
- Pile the batter right to the top of the papers using all of the batter on these 12 muffins.
- Sprinkle with granulated sugar.
- Bake at 375 degrees for 25-35 minute.
MIMI'S CAFE BUTTERMILK SPICE MUFFINS
Make and share this Mimi's Cafe Buttermilk Spice Muffins recipe from Food.com.
Provided by Millereg
Categories Quick Breads
Time 55m
Yield 6-12 muffins
Number Of Ingredients 13
Steps:
- Heat oven to 375°F.
- In a mixing bowl, cream the sugar and butter together with an electric mixer.
- When they are thoroughly mixed, add the eggs and beat for 1 more minute.
- Sift the flour into a separate bowl, together with the baking soda, nutmeg and cinnamon.
- Add the flour and buttermilk to the first mixture, and mix at low speed until smooth.
- To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
- Make the nut topping by combining all the Nut Topping ingredients together in a small bowl.
- Grease muffin tins with additional butter or margarine, or use paper or foil baking cups.
- Fill each cup ¾ full of batter.
- Add a full rounded tablespoon of the nut topping on top of the batter in each cup.
- Bake immediately, or the topping will sink to the bottom of the muffins, and then you will be mad at yourself - and we don't want that to happen, do we?.
- Bake at 375°F for 20 to 25 minutes until the muffins are golden brown and a toothpick inserted in the middle of a muffin comes out dry.
- (Home ovens' heat differently from Mimi's commercial ovens, and so you may need to adjust the temperature and/or the baking time accordingly).
- This recipe yields 12 standard-size muffins, or 6 Jumbo-size muffins.
- If you are using jumbo muffin tins, reduce the oven temperature by 25° and increase the baking time by 5 to 10 minutes.
Nutrition Facts : Calories 699, Fat 31.4, SaturatedFat 12.1, Cholesterol 135, Sodium 493.3, Carbohydrate 94.8, Fiber 3.1, Sugar 52.4, Protein 12.8
MIMI'S DELICIOUS BRAN MUFFINS
These are delicious and freeze well as they make quite a few. I freeze them in individual baggies and then in a larger freezer ziplock bag. I got the recipe from one of my wonderful muffin books after trying others. They are nice and moist and taste good.
Provided by Mimi in Maine
Categories Quick Breads
Time 1h30m
Yield 30 muffins
Number Of Ingredients 10
Steps:
- In a large bowl combine the cereal and buttermilk; mix well.
- Let stand for 5 minutes till cereal is softened.
- Blend in the oil and eggs.
- Add the flour, sugar, soda, powder, salt, and raisins.
- NOTE: Muffins should always be stirred in one direction only so as not to break down the batter.
- Put paper liners in the tins and spray lightly with vegetable spray.
- Fill 3/4 full.
- Bake 400 degrees for 18-20 minutes.
- The batter may be stored for up to a week in refrigerator, but I bake all of them at once and freeze them.
- Yield: about 30 muffins.
Nutrition Facts : Calories 143.1, Fat 4.5, SaturatedFat 0.8, Cholesterol 14.9, Sodium 139.7, Carbohydrate 24.8, Fiber 1.6, Sugar 13.8, Protein 2.8
HONEY BRAN MUFFINS
My mom used to always make bran muffins (boxed mix) and threw a banana or nuts in for a change. This sounds just as easy as a mix, but without the extra preservatives.
Provided by AZPARZYCH
Categories Quick Breads
Time 45m
Yield 20 muffins, 20 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine pineapple juice and raisins. Set aside.
- In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
- In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well.
- Add cereal mixture, and mix well.
- Fold in the raisin mixture. Batter will be thin; it will thicken as it chills.
- Cover, and refrigerate for at least 3 hours or overnight.
- Stir chilled batter.
- Fill greased or paper lined muffin cups 3/4 full
- Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes.
- Cool in pan 10 minutes before removing to a wire rack.
HONEY BRAN MUFFINS
Make and share this Honey Bran Muffins recipe from Food.com.
Provided by weekend cooker
Categories Breakfast
Time 35m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat ooven to 400 degrees, and place paper baking cups in each of 6 regular size muffin cups.
- Spray paper baking cups with cooking spray.
- In a small bowl, mix wheat bran, and boiling water, and set aside.
- In a medium bowl, beat milk, honey, oil, and egg with spoon until mixed well.
- Stir in bran mixture, flour, baking powder, cinnamon, and salt just till flour is moist.
- Divide batter evenly into muffin cups.
- Sprinkle with granulated sugar if desired.
- Bake 15-20 minutes or till golden brown and tops spring back when touched lightly in center.
- Immediately remove from pan to cooling rack.
Nutrition Facts : Calories 262.1, Fat 10.7, SaturatedFat 1.7, Cholesterol 32.4, Sodium 206.1, Carbohydrate 38.2, Fiber 2.1, Sugar 11.7, Protein 5
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HONEY BRAN MUFFIN {MIMI’S COPYCAT} - THE FRESH COOKY
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Ratings 159Calories 214 per servingCategory Breakfast Sweets
- In a small bowl, whisk your glaze ingredients together and set aside. If using all natural cane sugar, whisk for a bit to break down the larger granules.
- In a separate bowl add dry ingredients; flour, wheat bran, sea salt, baking powder, and baking soda and whisk to combine, set aside. In a bowl of a stand mixer or a large mixing bowl with a hand mixer, mix brown sugar, honey, molasses, and oil and mix on medium speed until smooth.
- Add egg, water, cream (or half & half) and orange zest and mix until incorporated, scraping sides of bowl occasionally. Slowly add your dry ingredients with mixer on low speed until mixed.
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